BOB'S CLAM HUT CHOWDER
Steps:
- Combine potatoes, onion, celery, 1 cup clam juice, 1 cup water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch over. Heat to boil, stirring oftern. Reduce heat, simmer until potatoes are soft, about 20 minutes. Stir in clams, cook 5 minutes then add the remaining 4 cups clam juice and cream to clam mixture. Heat to simmer, about 19 minutes. Do not boil.
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